Image générée par IA
A golden Levantine pastry layered with crisp shredded phyllo, stretchy mozzarella, and creamy ricotta, finished with rose-scented syrup and pistachios.
Image générée par IA
Image générée par IA
A well-buttered kataifi crust provides deep caramelized crunch, while mild cheeses give the center a creamy, gently stretchy texture. Warm rose syrup soaks into the pastry without erasing its crisp edges.
Refrigerate covered for up to 3 days. The pastry will soften slightly but remains flavorful.
Reheat uncovered in a 175°C oven for 10 to 15 minutes until hot and lightly crisp; avoid microwaving, which makes the pastry chewy.
A tender, jewel-like Turkish confection scented with rosewater, brightened with lemon, and finished with toasted pistachios and a soft cornstarch coating.
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Polish yeast-raised apple pancakes with crisp, caramelized edges and a tender, lightly tangy center. A short simmer softens the apples before they are folded into the batter, giving every pancake a fragrant fruit flavor.
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